Method

Heat the olive oil in a frying pan and sauté the onions on medium heat, stirring often, for 3-4 minutes, until soft. Add the vinegar, cook for two minutes, then take off the heat.

Put the peas in a food processor and briefly pulse–they need to break down but not so far that they turn into a mushy paste. Transfer to a bowl and stir in the onions, mint, garlic, four beaten eggs, a teaspoon of salt and black pepper. Shape the mix into 1-2 inch patties, place on parchment in freezer for up to one hour (if time allows)

Remove the croquettes from the freezer and, one at a time, dip them first in beaten egg, then in the crumbs. Meanwhile, prepare sauce.

Fry the croquettes in small batches for three minutes each, turning once; make sure the oil isn’t too hot, so the heat can permeate the centre by the time they are golden-brown. Drain well, and top with yogurt sauce (below).

Yogurt sauce

1 1/2 cups Greek yogurt

4 garlic cloves, peeled and minced

4 Tbsp. olive oil

2 oz. pine nuts

2 tsp chili peppers/smoked paprika

2 oz/ basil leaves, roughly torn

2 oz. mint leaves, minced

2/3 cup (about 10 oz.) feta, broken into chunks

Salt and freshly ground white pepper

Combine the yogurt, garlic, 2 Tbsp. of the olive oil in a large bowl and mix well.

Heat the remaining oil in a small frying pan over medium heat. Add the pine nuts, garlic and chili, and fry for 3-4 minutes, until the nuts are golden and the oil deep red. Set aside.